Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES

Tamag, Vigan City
2700 Ilocos Sur
College of Arts and Sciences
Website: www.unp.edu.ph Mail: cas66@yahoo.com
Tel #: (077) 674-0872

MICROBIOLOGY
LABORATORY ACTIVITY NO. 1

OBSERVATION OF BACTERIA PRESESENT IN YOGURT AND YAKULT

Group No. ____ Roll No. Date: __________

Group Leader: ______________________________ ____
Group Members: ____________________________ ____
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I. Background

Yogurt has been made and consumed for thousands of years, and is today recommended for
effective regulation of the digestive system. Although milk from a number of animals (sheep, goat and
water buffalo) can be used, it’s more popularly produced by using milk from cows. This process also
involves the use of bacteria, which thickens the milk, giving it a tangy taste. Yogurt is produced through
a simple process referred to as fermentation. Here, the lactose in milk is fermented by rod-shaped
bacteria to produce lactic acid. It is this acid that gives yogurt its characteristics.

For Yakult, the Lactobacillus casei was discovered by Dr.Minoru Shirota, a Japanese scientist in
1930. It has more than 80 years of scientific research and a history of consumption in 38 countries and
regions including India to back its safety and efficacy. It is scientifically proven to: Prevent digestive
disorders such as diarrhea and constipation. Help build immunity and reduce risk of infections.

Bacteria and viruses are the ‘germs’ that make you sick. But not all bacteria are bad. Some
are actually beneficial, keeping us healthy and helping us to digest our food. Such bacteria are found
in yogurt, and are sometimes called ‘good’ bacteria.

Good and bad are not the only ways that bacteria are classified. More scientifically, they are
classified by their arrangement and shape. There are three main bacterial shapes: coccus (round),
bacillus (rod), and spirillus (spiral). There are also three common arrangements. Bacteria found in
chains are said to be strepto-, while those found in clusters are called staphylo-. Bacteria said to be
diplo- are found in pairs.

II. Objective:

To identify the different types of bacteria and their morphology, present in Yakult and yogurt
drink.
 III. Materials

 Microscopic glass slides

 Microscopic cover slips
 Yogurt and Yakult sample
 Blotting paper
 Cotton swabs
 Methylene blue solution

IV. Procedures

A. Without Using Stain

1. Place a drop of distilled water on the microscopic slide.

2. Using a cotton swab/tooth pick, take a small drop of yogurt and smear it onto the microscopic slide
(try having the smear at the central part of the slide and make a thin smear). Add a small drop of
water.
3. Gently place the microscopic cover slip on the smear (use blotting paper to remove excess solution
on the side of the slide).
4. Place the slide on the stage of the microscope starting with lower magnification (40X) and move to
higher magnification.

B. Staining

1. The staining process will also require the use of heat and methylene blue stain
2. Place a drop of dilute yogurt solution on the microscopic slide and spread it to form a thin smear
3. Allow the slide to dry in air (without using heat) to form a thin film
4. Quickly pass the slide three times above the flame (a bunsen burner can be used) to fix the
bacteria. The side with film should be up
5. Allow the slide to cool to room temperature
6. Add a drop of methylene blue stain on the film and allow it to settle for about 2 minutes
7. Gently rinse excess stain in a beaker of water
8. Place a cover slip on the film and observe under the microscope starting with low magnification

V. Observations:

A. On Yogurt

Drawings:

Without Stain With Stain

 B. On Yakult

Without Stain With Stain

1. Recall the terms bacillus, coccus, and spirilla from the previous section. Which type or types of
bacteria did you observe in your slides? ON YOGURT

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1. Recall the terms bacillus, coccus, and spirilla from the previous section. Which type or types of
bacteria did you observe in your slides? ON YAKULT

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2. Many people do not produce lactase, which is an enzyme that breaks down the milk sugar
lactose. Thus, lactose‐intolerant people have trouble digesting dairy products. Why might they
have fewer problems eating yogurt?

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